Ingredients

For the ragu

2lbshort ribs900g, approx - either all boneless or as I did, half on the bone

1onionsmall

2carrotsmall, or 1 large

1clovesgarlicor 2 if smaller

1cupred wine240ml

14.5ozcrushed tomatoes411g, 1 can

1bay leaf

2tspdried oregano

1tspdried thyme

salt and pepper

For the polenta

1cuppolenta240ml

2 1/2cupswater600ml

1/4tspsalt

1 1/2ozfeta45g, crumbled

1/2cupparmesan15g, finely grated

1tbspbutter15g

Instructions

Heat the olive oil in a large skillet/frying pan or wide heavy-based pan.

Cut the meat into approx 2in/5cm chunks (or between the bones if using part on the bone) and season lightly with salt and pepper. Brown the meat in th e pan in batches, browning all sides, then transfer to a slow cooker.

Dice the onion and carrot and crush/finely chop the garlic. Cook the onion and carrot in the pan for a couple minutes, then add garlic. Add a little more oil if needed. Cook all around 5min until the onions soften.

Add wine to the pan to deglaze - scrape any brown off the bottom to get all the good flavor. Add the tomatoes and herbs then pour everything over the meat in the slow cooker. The meat should be covered by the sauce.

Cook it on low for 6-8hrs.

When almost ready to eat, bring the water to the boil and add the polenta and salt. Simmer polenta for around 5 minutes, stirring regularly so it doesn't burn or unevenly thicken. Add the cheeses and butter, stir to melt then remove from the heat and leave it to stand a couple mins.

Meanwhile shred the beef with two forks and remove any bones or thicker pieces of fat/grizzle.